Chicken and Sunchoke Curry
1 serving
Fats
2 Tbsp. Oil
Seasonings
¼ Cup Vegetable broth
¼ Cup Water
2 Tbsp. Curry
1 clove Garlic
2 Tbsp. Turmeric
Chili Flakes to tast
Cilantro to taste
Salt and Pepper to taste
Protein
1 Chicken Breast
Vegetables
2 Sunchokes
Handful of Spinach
¼ of a Zucchini
Liquids
¼ Cup Vegetable broth
¼ Cup Water
¼ cup Coconut milk
Instructions:
Cut chicken into bite size pieces. Peel or scrub Sunchokes (I used a veggie peeler and a small knife to go around knobbies) and cut into roughly ¼ inch thick square chunks. Cut Zucchini into similar size chunks to Sunchokes. Mince garlic.
Use1 Tbsp. of Oil in a large frying pan on medium-high heat. Sear chicken pieces until brown on each side. Remove to a bowl. Add the remaining 1 Tbsp. of oil and sear sunchokes on one side and flip. Add Zucchini and sear on one side. Toss and add in Spinach and garlic. Let spinach wilt.
Add Chicken back in, Curry, Turmeric, Chili Flakes, Vegetable broth, Water, Salt and Pepper. Bring to a simmer and reduce heat to medium. Cook for a few minutes, stirring occasionally. Add Coconut milk and continue to cook until the liquid is thickened (about 5 minutes). Add Cilantro to taste.
Bon Appetit!
Sunchokes are one of my favourite vegetables. They are a root vegetable in the sunflower family, BUT they are not a starch! They contain Inulin fiber which is a polymer of fructose units rather than glucose (starch). Meaning that this kind of carbohydrate is not broken down in our stomach.